As winter soups go, split pea is definitely in the stick-to-your-ribs category.
Recently, I discovered that green split peas also come in a yellow variety. Simmer these along with a handful of Indian spices, and you have a bright, filling vegetarian supper.
Look for yellow split peas at any well-stocked grocery store, especially one with a good selection of Indian ingredients.
Develop the flavor in this simple soup by cooking some onion, celery, garlic, and fresh ginger in the pot before adding the spices (turmeric, cumin, and coriander!).
Stir the yellow peas into the mixture, then let this soup simmer for a full hour and a half.
The peas grow in the pot (and they thicken even more if you store the soup overnight), so add more water whenever you need to maintain a soupy consistency.
Soup should nourish and warm you in the chilly months. Bowls of yellow split peas, garnished with yogurt or sour cream, a sprinkle of cilantro, and pepitas for salty crunch, fill the belly in the most pleasant way.
Yellow Split Pea Soup RecipePrint
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 stalk celery, finely chopped
- 1 clove garlic, finely chopped
- 1 (1-inch) piece fresh ginger, finely chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 jalapeno or other hot pepper, cored, seeded, and finely chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 pound (2 1/4 cups) yellow split peas
- 2 quarts (8 cups) water, or more if needed
- 1 bay leaf
- Juice of 1/2 lemon, or more to taste
- 1/2 cup yogurt or sour cream, to serve (optional; omit if making a vegan soup)
- 2 tablespoons chopped fresh cilantro, to serve
- 3 tablespoons roasted, salted pepitas, to serve
1 Cook the root vegetables and seasonings: In a soup pot over medium heat, warm the oil. When the oil is hot, add the onion, celery, garlic, ginger, salt, and pepper. Cook, stirring often, for 8 minutes, until the onions are looking translucent and softened.
2 Add the hot pepper and spices: Stir in the jalapeno or other hot pepper, turmeric, cumin, and coriander. Cook, stirring constantly, for 2 minutes.
3 Stir in the split peas. Continue stirring until they are coated all over with spices.
4 Pour in the water and bring to a boil, stirring. Add the bay leaf and lemon juice.
5 Simmer the soup: Cover the pot and let the soup bubble gently for 1 1/2 hours, until most of the split peas have fallen apart and are tender. Stir the soup occasionally, and add more water if the soup seems too thick.
6 Taste the soup for seasoning: Add more salt, black pepper, or lemon juice, if you like.
7 Serve the soup: Ladle into bowls and garnish with yogurt or sour cream, cilantro, and pepitas.
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